This hamburger potato soup is loaded with onions, celery, carrots, poblano peppers, and corn in beef broth seasoned with warm southwestern spices. It is such a quick and easy soup recipe that it can be easily prepared on a busy weeknight.
Enjoy this tasty soup with sweet potato cornbread, drop biscuits, or cheddar and jalapeno beer bread.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Poblano peppers: Choose firm peppers without blemishes or any sign of decay.
- Ground beef: Use ground beef with a little fat in it. Fat gives the beef flavor.
- Marjoram: It is a milder, sweeter, less intense relative of oregano. However, you can substitute oregano if needed.
- Beef broth: Preferably low-sodium
- Potatoes: My go-to potatoes for this soup are Yukon Gold potatoes. They are waxier than Russet potatoes, so they hold up better in soup.
- Fresh herbs for garnish: Parsley, cilantro, or thyme work well.
How to Make Hamburger Potato Soup
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Roast the poblano peppers. Steam them in a paper bag or bowl covered with plastic wrap for about 10 minutes. Peel the skins, cut off the stems, and remove the seeds.
- Brown the ground beef in a Dutch oven over medium heat. Add the onions, celery, and carrots about halfway through the browning process. Cook until the onions and celery are soft.
- Reduce the heat to low and add the garlic and other spices. Cook for a minute.
- Add the beef broth, potatoes, corn, and the poblanos you set aside. Simmer until all the vegetables are tender. Garnish with fresh herbs.
Preparation Tips
- Poblano peppers are fairly mild, but if the soup has a little more heat than you like, add a couple of tablespoons of brown sugar. It binds with the capsaicin and helps tame the spiciness.
- Ground pork, turkey, or chicken can be substituted for the ground beef.
- For even more protein, add black, kidney, pinto, or cannellini beans.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop over low heat.
More Soup Recipes
Hamburger Potato Soup
This hamburger potato soup is loaded with onion, celery, carrots, poblano peppers, and corn in a chicken broth seasoned with warm southwestern spices.
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Servings: 6 servings
Calories: 298kcal
Ingredients
- 4 medium poblano peppers
- 1 lb ground beef
- 1 medium yellow onion, finely chopped
- 2 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 3 cloves garlic, minced
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried marjoram or oregano
- ⅛-¼ teaspoon ground cayenne pepper
- 6 cups low-sodium beef broth
- 2 medium Yukon Gold potatoes, cut into bite-sized pieces
- 1 (15-ounce) can yellow corn, drained
- 1-2 tablespoon brown sugar (optional)
- chopped fresh cilantro or parsley
Instructions
- Preheat oven to 425 degrees. Cover a baking sheet with parchment paper or aluminum foil. Place the poblano peppers on the baking sheet with space between them. Roast for 15 minutes, turning halfway through the cooking process.
- Steam them in a paper bag or bowl covered with plastic wrap for 10 minutes. Peel the skins, cut off the stems, and remove the seeds. Dice them and set them aside.
- Brown the ground beef in a Dutch oven over medium heat. About halfway through the browning process, add the onions, celery, and carrots. Cook until the onions and celery are soft.
- Reduce the heat to low and add the garlic, chili powder, ground cumin, dried marjoram, and cayenne pepper. Cook for 1 minute.
- Add the beef broth, potatoes, corn, and the poblanos you set aside. Bring the mixture to a boil. Reduce and simmer until all the vegetables are tender. Garnish with fresh cilantro or parsley.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated in the microwave at reduced power or on the stovetop over low heat.
Nutrition
Calories: 298kcal | Carbohydrates: 21g | Protein: 20g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 534mg | Potassium: 1225mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4536IU | Vitamin C: 79mg | Calcium: 55mg | Iron: 3mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Kira
Great soup recipe! A new family favorite, thank you!
Samantha
I do love homemade soups and am always looking for new recipes. I have pinned this as it does sound intriguing
Claire
Oh wow. I’ve not thought of doing anything like this with a soup. But it looks fab! So hearty and full of flavour.
Harlen
What an interesting and filling soup recipe. The family really enjoyed it. Thanks for the recipe, Beth!
Beth Pierce
You are most welcome. Harlen!
Karen
The soup is delicious…I mean DELICIOUS…It was super easy to prepare and was a perfect and warm addition to my Sunday dinner…I loved it.
Indu
Soup thoughts arise with crispy autumn air and more chill to follow in coming days. My soup time has arrived.
Yvette
I am planning on making this at the weekend. It sounds like it is full of flavour with plenty of vegetables too, so it would be very hearty and warming!
Beth Pierce
Thanks, Yvette! Enjoy!